Lemon Cheesecake With Gingersnap Crust Recipes

LEMON CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• LEMON CURD (makes about 1 cup).
• In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
• In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
• Add in lemon juice and yolks, then butter; mix.
• Stir over medium heat until very thick, about 5 minutes; do not boil.
• Transfer to bowl. Add gelatin and stir to dissolve.
• Cool completely, stirring frequently, about 1 hour.
• CRUST.
• Position rack in center of oven and preheat to 350 degrees farenheit.
• Lightly oil 9-inch-diameter springform pan.
• Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
• Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
• Bake until golden brown, about 12 minutes. Cool.
• FILLING.
• In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
• In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
• Add yolks and blend until light and fluffy.
• In heavy medium saucepan, scald milk.
• With processor running, add milk through feed tube and blend well.
• Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
• Add gelatin mixture to custard and stir until dissolved.
• Strain into bowl, pressing on solids with back of spoon.
• Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
• Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
• In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
• Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
• Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
• Refrigerate cheesecake at least 4 hours or overnight.
• After running a knife around sides of cake, release pan sides.
• Garnish with mint.

GINGERSNAP CHEESECAKE CRUST

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.